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Let’s think spring and get the March Wine of the Month Club started!!! This informal “Club” is open to anyone who wants to join in. All participants make a 1 gallon batch of wine. Try and think out of the box and come up with a unique and interesting wine to try. Something you’ve never...

I'm relatively new to wine making. I keep all my chemicals in a cool dark place in the basement. Should any of hem be refrigerated? I have: Sorbate. Kmeta Peptic enzyme. Acid blend. Yeast energizer and nutrient. Tannin. Acid blend. Easy clean Star-San.

I started a batch of wine expert coastal red in march. As it was bulk aging the bung came off for a few days (I think about three total). I bottled last night and snuck a sample. I'm not sure how to describe it but it tastes "flat" as in no pizazz. What's the difference in taste between a...

I scored a VI valpolicella kit on amazon for $25 shipped. Couldn't pass it up. I just started it today. Added 4 ozs of French oak, 5 bananas, and 20 ozs of raisins. Watered kit to 5 gallons rather than 6. Hopefully this will come out ok

I have a WE Coastal Red bulk aging. It's already been stabilized,sorbated, cleared etc. I know everything was fine on Saturday but today I noticed the airlock was missing. My wines are kept under a shelf in the laundry room and something or someone must have knocked it off. Is there anything I...

I just degassed a wine in a very full carboy by using a drill and wand in a carpeted room. I can do nothing but laugh at this point. Oh by the way it was (hint: was) a tan carpet with a red wine.

I'm thinking of buying some 1gallon bottles of Carlo Rossi primarily for the bottle. I might also use it to top off carboys. Can I rebottle it into 375 and 750's to use it slowly over time?

Well I'm in! I purchased a wine kit and supplies with the intent to start that. Instead I started an apfelwein and then a skeeter pee. The wine kit will be next. Both seem to be progressing nicely.

I am getting ready to start a red wine kit from Midwest. As I'm sure this isn't the fanciest of reds I am thinking of aging it with oak. I want to age a minimum of 6 months. When do I add the oak and how long should I leave it in there? Should I make any other modification? I'm assuming I...